You’ll never want store-bought Jerk Marinade after making this super easy, no-fuss homemade version!
There’s nothing I like better than a big batch of Jerk Marinade, the quintessential Jamaican classic marinade, spiked with Scotch bonnet pepper, loads of aromatic ingredients and a hint of sweetness.
Yes! Jerk maybe of my favorite marinades and I’m always so excited when it comes to using it up in my kitchen.
I usually experiment with the spice mix to find that perfect balance of heat, spice and sweetness.
In all sincerity, it’s all based on preference and cultural background. And to a lesser extent- your mood swings. When I’m highly stressed and feeling the blues, I make sure it’s FIERY HOT! And sometimes, I tend to throw in more of the spices that I like.
This is my rendition on this famed marinade with some tropical fruits thrown in the mix.
Now believe me when I tell you that Jerk Marinade is quite easy to put together, can be made with pantry staple every day ingredients, easily adjustable to please discerning palates. AND even the little ones can enjoy this too!
Just adjust the scotch bonnet pepper to suit your guests or household.
With only a hint of Scotch bonnet pepper to fiery hot. 
Use this Jerk sauce to make this Jerk Chicken here and you’ll be happy you did
Enjoy!!!
Tips and Suggestions.
- If it is your first time working with Hot peppers use gloves.
- For a more intense Jerk Flavor leave out the fruits and use less than half of the onions.
- Since scotch bonnet pepper are hard to find here in the U.S. Substitute Scotch bonnet pepper with Habanero pepper. Or for am milder taste use habanero peppers and leave out the seeds.
- You can easily make this paleo by omitting the sugar and using honey and/ or coconut sugar instead
Jerk Marinade
Ingredients
- ½- medium onion coarsely chopped
- 4 medium scallions green onions chopped
- 2-3 Tablespoons Fresh Thyme
- 1½ tablespoons fresh ginger chopped
- 8 Garlic cloves chopped
- 1 Tablespoon cinnamon powder
- 1 Tablespoon Allspice coarsely ground
- 1 tablespoon coarsely white pepper
- ½ Tablespoon freshly grated nutmeg
- 2 tablespoons dark brown sugar
- 2 Tablespoons Honey
- 2 Tablespoons Maggi Sauce or Soy sauce
- 1 Tablespoon bouillon powder such as knorr
- 1 cup Fresh Mango, Pineapple(optional)
- 1 or more Scotch Bonnet Pepper adjust to taste
Instructions
- In a food processor combine all the ingredients. Adjust for taste and heat level with more or less spice. Refrigerate and use when ready.
Tips & Notes:
- If it is your first time working with Hot peppers use gloves.
- For a more intense Jerk Flavor leave out the fruits and use less than half of the onions.
- Since scotch bonnet pepper are hard to find here in the U.S. Substitute Scotch bonnet pepper with Habanero pepper. Or for am milder taste use habanero peppers and leave out the seeds.
- You can easily make this paleo by omitting the sugar and using honey and/ or coconut sugar instead
Zach says
Have made the jerk chicken recipe and it’s wonderful! Is there any reason why you leave out some ingredients and vary it a little bit for the jerk chicken versus the jerk marinade recipe?
Thanks!
Amy says
What flavor boullion do u use?
ImmaculateBites says
I use chicken bouillon.
Tynan O'Brien says
Just made this yesterday/today for a dinner party with friends. I couldn’t find scotch bonnets so settled with habanero and I added the mango as I had some on hand. Everyone loved it.. Thanks for the recipe!
ImmaculateBites says
Awesome! Thanks for letting us know.
Stephen Ramdeholl says
Scotch Bonnet and Habanero are the same pepper. Habanero is what they call the Scotch Bonnet in Latin American countries. Thanks for the recipe. I’m trying it right now!
Logan says
Not true. They are two different peppers. But they are quite similar.
MK_Ultra says
Correct, two different peppers, but “cousins” is the mos accurate categorization.
I know, well…because I grow them. There is distinct difference, most of which won’t be recognized, but the “trained” eye [and taste buds] can tell.
ImmaculateBites says
Thanks for sharing!!!!
Stan says
I made the marinade and marinated the chicken for 24 hours, then I grilled the chicken using pimento wood chips to smoke the meat. DELICIOUS!
Carlos L Shaw Jr says
going to make this over the weekend, happened to find actual scotch bonnets at a local grocery store. do i seed the peppers or just throw it in the processor with the seeds? thanks !
Melissa says
Thank you for sharing this DELICIOUS recipe! I just made a batch using pineapple and it is by far the best jerk marinade I have ever made! I’m so glad it freezes well. I’ll be making a double batch next time for sure! This is my first time coming across your recipes. Can’t wait to see what else I find!
Keep on Cookin’
Richelle says
Hey, instead of doing it from scratch.. I have jerk seasoning, can I make paste using the jerk seasoning and some type of liquid maybe?
Thanks
ImmaculateBites says
Hi Richelle, I guess it would work . However, it’s not going to be as flavorful as freshly made Jerk .
Kyle says
Hello
Have you ever “canned” this and put it in the pantry. Or do you have to use it right away/in the fridge.
I was thinking of putting it in jars and canning it in hot water. Wondering if the heat will effect it.
imma africanbites says
Hi Kyle. I’m not knowledgeable enough in “canning” but this is what I do. Blend all the ingredients with very little water, then mix with any cooking oil. Make sure you add some more on top to cover the marinate. Store it tightly covered and put it in the fridge and it would last about a month or more. I also freeze some in ice cube trays and use as needed. Hope this helps.
Alexandra says
I’m making this today for fish. When I was in Turks and Caicos this summer, we had this incredible jerk fish served in foil packets right on the beach. My kids and I have been craving it ever since. This marinade looks perfect!
imma africanbites says
Thank you. Oh how I want to be on the beach right now somewhere in the tropics!
Kevin says
Was this at the Jerk Shack at Beaches Resort? I stumbled into this place on accident when we stayed at the Palms about a 20 minute walk down the beach. I had the jerk fish in foil packets and it was served with whole okra cooked on top. It was super delicious. The server was nice enough to let us eat there even though we weren’t guests of the resort lol
Dalia says
Hey, thank you for this. I plan to try it in the next couple of days. If I want to turn this marinade into a sauce to smear on top when serving, do I just cook down the marinade with some water?
imma africanbites says
Hi, Dalia! No need to add water if you want to serve this marinade into a sauce. You just have to simmer the remaining marinade about 7 minutes. You can check out my Jerk Chicken recipe here served with this jerk marinade as a sauce. >>> https://www.africanbites.com/jerk-chicken/
Jayne says
You know I honestly don’t know why I bother looking for recipes anywhere other than your web site. Everything I have tried thus far has been a big hit, this one included.
It was wonderful. I did add a BUNCH of habaneros to give it the heat we like.
I have made this nearly every weekend for the past month. We have marinated chicken overnight and then grilled it the next day. YUM!!
Pia says
Thank you so very much for sharing this recipe. I made it some time ago and my family loves it so much that I now keep some on hand always. We have used it with beef, chicken and pork that has been done on the bbq, in the oven, crock pot and pressure cooker. Has always been a hit!
ImmaculateBites says
Awesome, thanks for taking time out to share this with us.
God bless
Charly says
Dear Imma,
I am about to make your jerk sauce but I have one question. Can I use bottled Scotch Bonnet sauce? I don’t have gloves at the moment and every time I attempt recipes using super hot chili’s etc it always ends with me in tears! Thank you for your help and your recipe I really look forward to making and trying it.
Charly
ImmaculateBites says
Hi Charly , Yes you can. Adjust pepper to taste.
Andrew Fairley says
I made Jerk chicken with this marinade tonight and have to say the hot frutiness of the marinade was delumptious! Used one Komodo Dragon Chilli which gave the right amount of heat. Can’t imagine what it would me like without the Mango, it’s a must. Thanks for the recipie 🙂
ImmaculateBites says
Appreciate your feed back Andrew ! Thank you SO MUCH.
Dessina King says
I think I have made the best jerk chicken of my entire life using this recipe. Thank you so much for posting. So much better to make it yourself vs. bottled sauces. One morning I used the remaining jerk sauce to make jerk shrimp and grits. OMG…wonderful.
imma africanbites says
Wohooo! Kudos to you, Dessina! Glad you love this recipe.